1. In a small saucepan, combine raspberries and 2 tablespoons sugar over medium heat. Stir frequently until thickened into a compote. Let cool completely.

2. Preheat oven to 350°F. Grease and line two 8-inch cake pans.

3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Add dry ingredients to the wet mixture alternately with buttermilk, mixing until just combined.

6. Melt 4 ounces of white chocolate and fold into the batter.

7. Divide batter into pans and bake for 25 to 30 minutes or until a toothpick comes out clean. Let cool.

8. Heat cream until just simmering, then pour over remaining chopped white chocolate. Let sit 1 minute, then stir into a smooth ganache. Chill to thicken.

9. Layer the cakes with ganache and raspberry compote between. Frost the outside with ganache. Top with fresh raspberries if desired.

10. Slice, serve, and enjoy!